Richardson Researches, Inc. Presents a

Gourmet Continental Chocolates Course

October 6th through 10th, 2008

San Francisco Baking Institute

The Gourmet Continental Chocolates is a one-week course with extensive emphasis on the techniques of making unique, delicious-tasting, gourmet-type confections. Students will learn about chocolate handling and tempering procedures. The students will participate in every aspect, from making the products to hand-dipping them in chocolate and, of course, to taking their finished products home. Terry Richardson, the lead instructor, will be ably assisted by Thalia Hohenthal of Guittard Chocolate Company, and Peter Dea.

This course is geared for those who, by hands-on participation, want to learn about chocolate handling, hand tempering, dipping techniques and how to make fine confections. For a full description of the course please visit our website at www.richres.com.

The class fee is $1925 for the week. There is a minimum non-refundable deposit of $250 required upon registration. The balance of $1675 is due no later than 25 working days prior to the class. Make all checks payable to Richardson Researches, Inc. Cancellations received later than 25 days prior to the first day of class are subject to a $750 service charge (no exceptions). Those who cancel reservations less than 10 days prior to the course are subject to paying the entire tuition fee. Substitutions may be made at any time.

Please visit www.sfbi.com for information on accommodations and travel to and from SFBI.

Don’t forget to bring a chef coat or an apron and your camera! Please feel free to contact Sarah at SFBI by phone at (650) 589-5784 or by email at sarah@sfbi.com if you have any further questions.